Composite flour with modified cassava-chicken feet flour: impact on baking quality, texture, and sensory evaluation of gluten-free cupcakes

Abstract

Abstract Mocaf is the product of cassava flour modification through fermentation with lactic acid bacteria, is whiter, and contains less protein than cassava flour. Mocaf can be prepared from various cassava and has great potential as a wheat flour substitute. This study aims to obtain ready-to-cook composite flour based on mocaf and chicken feet flour. The chicken feet flour was used as a source of protein. Before mixing with all ingredients, the mocaf was heated with variation conditions, i.e., oven drier 125±1 °C for 30 min; microwave 50 ±1 °C for 20 sec; and pressure cooker 5-10 psi for 5 min. The synergetic effect of mocaf and chicken feet flour revealed an increased protein of 9.1 %. The overall acceptability score of the panelist’s acceptance for cupcakes made with microwave heat-treated mocaf flour was 7.35 compared to 6.90 for the control. The cupcakes’ density was 0.49 ± 0.06 mg/cm3, whereas the control cupcakes yielded little volume and dense textures. The best results suggested a composite flour of chicken feet flour with heat-treated mocaf in the microwave for 20 sec at 50 ±1 °C. This study presents an environmentally sustainable method for increasing the protein content of mocaf by utilizing underutilized high protein-based sources.